Sift sugar, salt and flour together. Place water and butter into a saucepan Heat and bring to a simmer, you want the butter to incorporate into the water, not just float on top. Remove from heat and add flour mixture all at once. Stir vigorously with a wooden spoon, until it is all mixed together. Place back on heat and continue to stir until the mixture begins to come from the sides of the pan. You do not want to dry out too much, but you want to reduce the amount of moisture a bit. Stir over heat about a minute or two. Place mixture into the bowl of an electric mixer fitted with paddle attachment. Turn mixer to medium speed to assist bringing the temperature down a bit, but not fully cooled. Add eggs one at a time, mixing thoroughly after each addition. After adding the last egg check for consistency. You want the mixture to be a bit firm, and sort of webby. When I say webby I mean it has a consistency where is stretches between the parts sticking to the sides of the bowl and what is on the paddle. 3 eggs should be enough.

Place in pastry bag and pipe in 4" rods onto a lined pastry sheet. You can use this same batter for cream puffs, or deep fry for delicious donuts. The batter can be refrigerated for a max of three days before using.

Bake in a preheated 425 oven for 15 minutes, then reduce the heat to 375 until the eclairs are browned and crispy. The interior needs to be dry. Let cool and fill with pastry cream and dip in ganache.

for pastry cream: Whisk the egg yolks and the cornstarch in a bowl. set aside. In a saucepan, simmer milk, sugar and salt. Once it is simmering, temper the eggs with the hot milk. Return to the saucepan and whisk continuously until the custard begins to thicken. Once you see large bubbles coming up through the middle of the pot, remove from heat. Pour into a clean bowl (use a sieve if you feel you have overcooked), and stir in butter and vanilla. Place clingfilm over top and refrigerate until ready to use.

Heat cream with sugar and corn syrup over medium heat. Once cream begins to simmer and sugar is dissolved, pour over chocolate and butter. Let chocolate melt and then whisk together until it is thick and shiny.

You made my day. One of my favorite things in the whole world is a long john. It is an eclair with no filling. I WILL BE MAKING THESE!Stopping by from SITS to say Hi! I am adding you so I can come back & read more!Please stop by!http://extremepersonalmeasures.blogspot.com/

i love to hear your comments and welcome them, although i moderate each one before approving. if you are an @no reply blogger, please leave a contact email or twitter account, so i can respond to you directly. thanks!